High Priority – Comminuted meat not reaching a minimum internal temperature of 155 degrees Fahrenheit for 17 seconds or equivalent time/temperature combination as specified in cooking chart. Observed Philly beef at cook line cooked to 148F employee cooked Philly beef to 155F and replaced to serve. **Corrected On-Site**

High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle soiled fryer equipment then proceed to handle clean food equipment and plate order at cook line. Reviewed proper hand washing with operator for employees to wash hands.

High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handle raw Philly beef then proceed to handle clean food equipment without changing colors or washing hands. Reviewed proper hand washing with operator for employees to wash hands.